Wheat Crackers


  • 1 tablespoon ground flaxseed
  • 2-½ tablespoons water
  • 2 c. unbleached flour – can use whole wheat
  • 3 c. quick oats
  • 1 c. wheat germ
  • ½ tsp. salt
  • l ¼ c. water
  • ½ c. grape seed oil
  • 3 Tbsp. brown sugar


  1. Mix the flax seed with the 2-½ tablespoons of water and set aside for about 5 minutes to gel.
  2. In a large mixing bowl, combine and mix the dry ingredients.
  3. Make a well in the center and add the liquids, including the gelled flaxseed. Stir well to combine.
  4. Spray a 17-inch x 12-inch baking sheet with a non-stick cooking spray and spread the dough evenly on the pan patting firmly.
  5. Cut into 96 1-½ inch x 1 ½ inch squares and prick each square twice with a fork.
  6. Sprinkle with salt if desired and bake at 325 degrees for 30 minutes or until golden brown and slightly crispy. Cool and break apart.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Breads

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.